| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541692 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Fruit colour decreased was associated with the increased activity of PPO and POD. ⺠Fruit weight and diameter were increased with maturation. ⺠Increased TSS correlated with increased level of total sugar and reducing sugar. ⺠Antioxidant activity was linked with increased level of TPC and AsA. ⺠Pericarp ultrastructural changes were correlated with fruit peel colour changes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Karthikeyan Venkatachalam, Mutita Meenune,